Pears In Red Wine
|Granulated sugar||6 Ounce|
|Red wine||4 Pint|
|Lemon rind strip||1|
|Cinnamon stick||1 Small|
|Ripe dessert pears||6|
|Arrowroot||1 Teaspoon (Rounded Spoonfuls)|
|Flaked browned almonds||1 Ounce|
Put the .sugar, water, wine, lemon rind and cinnamon stick in a pan and heat gently until the sugar has dissolved, stirring occasionally.
Bring to the boil and simmer for a minute.
Keeping the stalks on the pears, remove all the peel and the eyes from the base of each pear.
Put them in the syrup, cover and poach gently for 25 to 30 minutes until the pears are tender.
Carefully lift out the pears with a slotted spoon and arrange in a glass serving dish.
Strain the syrup, which will measure a good 1/2 pint (300 ml).
Blend the arrowroot with a little cold water in the empty saucepan and stir in the syrup.
Return to the heat and bring to the boil, stirring until thickened.
Cook for 2 minutes, then spoon over the pears and leave to cool.
When quite cold cover and chill thoroughly for several hours.
Sprinkle with the almonds and serve with a bowl of thick cream.